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One thing I love about the warmer months is Salads! We are no longer craving the hearty sustenance that we craved all winter but are longing for lighter, fresher flavors and ways to really incorporate as much of the fresh produce available at this time of year as we can!
I am a person who enjoys salads any time of year, but in the summer months we can get a bit more inventive with them, and pasta salads are a wonderful way to do that. A tiny bit heartier than a bit of lettuce and cucumber they go really well with all of our BBQ's, Picnics, Pot Lucks and outdoor eating!
Today I am sharing some of my absolute favorite pasta salads, each one designed to bring some flavor and flair to all of your warm weather meals! Quick, easy and yes, delicious!
Be sure to scroll down to the bottom to read all of my hints and tips for making this the best pasta salad season ever!
TURKEY, SOUR CHERRY, & ALMOND PASTA SALAD - This is a lovely main dish salad. I like to use farfalle (bowtie)pasta for this, whole wheat if I can get it It has the perfect shape to use in a pasta salad. Nice and open, but with a few little pleats to hold in the dressing.
And the dressing for this salad is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
The salad itself boasts the inclusion of cubed cooked turkey breast. You could also use chicken if you don't have any turkey. Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
ITALIAN PASTA SALAD - This fabulous salad is a small batch salad designed to feed only two people, but can be very easily multiplied to feed more! Italian Pasta Salad is actually a pretty versatile salad. Basically you can add any Italian style ingredients you wish. I used a hard Italian Salami in this version, but you could also use bite sized bits of pepperoni!
Bocconcini, fresh peppers, basil, parsley, Parmesan cheese, tomatoes, artichokes, salami and a punchy Italian dressing complete the picture. You will want to use a nice corkscrew type of pasta that helps to hug in all of that tasty dressing!
BACON & TOMATO PASTA SALAD - All the flavors of your favorite toasted sandwich in a delicious salad! With fresh cherry tomatoes, crisp bacon, spring onions and celery.
Mix that with some fusilli and a punchy creamy dressing and you have a salad combination that goes with just about anything!
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing.
Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!!
TEX MEX PASTA SALAD - with red and yellow cherry tomatoes, red onions, peppers, sweet corn, avocado, coriander and black beans! Add a zippy Tex Mex dressing and Bob's your Uncle! This salad goes well with all of your BBQ favorites!
I love to use Farfalle for this one. Add some cubed cooked meat or cheese and you can easily turn this fabulous salad into a delicious main dish salad!
PASTA SALAD WITH ROASTED ASPARAGUS & TOMATOES - This is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta.
I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of fresh basil pesto. Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad!
CREAMY MACARONI SALAD - this simple salad which dresses up well with a bit of crunch and colour, which you get from the liberal use of fresh vegetables here . . . celery, carrots, radishes, onion and peppers . . .
The dressing for this tasty salad is not overly mayonnaise-y . . . it's lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn't smack you in the face and make your jaws ache.
BUFFALO CHICKEN PASTA SALAD - This really is an excellent chicken salad. It does pack a bit of a punch. I only add the smaller amount of hot pepper sauce. (I used Chiloula) It is plenty hot with that, but if you are a lover of really hot and spicy, do add more!
In addition there is plenty of crunch from the use of celery & carrot and some sharpness from chopped spring onions. An added creaminess comes from a hint of blue cheese. This is a great way to showcase leftover cooked chicken in a most delicious way!
PASTA SALAD PRIMAVERA - An old weight watchers favorite salad with plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil.
There are as many vegetables in this tasty salad as there is pasta but you won't miss it. Its fabulously tasty with a beautiful punchy homemade Italian dressing and Parmesan cheese!
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
FIVE RULES TO FOLLOW WHEN MAKING PASTA SALADS
1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing.
2. Take care not to over cook the pasta, or under cook the pasta. Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente. Crunchy under-cooked pasta is never good any time. Follow the directions included on your package of pasta to get it right!
3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.
4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm. Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.
5. Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.
If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!
One final rule, less is more! Don't be tempted to go overboard with either the dressing or the add ins!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
People all over the UK will be celebrating the Queen's Platinum Jubilee in the coming week, from June 2nd to June 5th, a four day bank holiday for those in the UK, and indeed something special to celebrate.
All over the country this auspicious occasion will be marked withy celebrations and street parties. Bunting will be strung and special foods will be made and served. There is no nation in the world who celebrates such occasions as well as the British do!
A spectacular pageant is planned for the occasion, and then there will be the Trooping of the Colours amongst other things.
A friend of mine posted this photograph which was taken at a Street Party in Chester, UK during the Queen's Silver Jubilee (25 years on the throne) back in 1977. She is the one right behind the child in the sombrero.
As you can see the British love to do these things out and celebrate in a big, BIG way! I shall miss this. How much more exciting it is going to be now with this very historic occasion. Yes, I am a Royalist and proud of it.
Quite often at celebrations you will see Jam Sandwiches being offered for the kiddies. This delicious recipe for Jam Sandwiches Cake I am sharing today is a fabulous take on that theme!
Not sandwiches with bread, but sandwiches made with a moist and tender loaf cake, sandwiched together with a rich vanilla buttercream and sweet strawberry jam!
.JPG "\"Jam Sandwiches\" Cake")
Such a simple idea and a fabulous bit of "eye foolery!" And quite an easy thing to make. Sweet and delicious and so very festive!
But in a very simple way. I think the Queen herself would get a big kick out of this! The original idea comes from Frances Quinn who was the winner of the 13th British Bake-Off where she made a name for herself with her signature bakes and style.
In fact this was her very first signature bake on the show.
.JPG "\"Jam Sandwiches\" Cake")
WHAT YOU NEED TO MAKE "JAM SANDWICHES" CAKE
You will need an electric mixer and an 8 X 5 X 3 inch loaf tin for this.
For the cake:
- 3/4 cup plus 2 TBS (200g) butter, at room temperature
- 1 cup (200g) caster sugar (fine granulated sugar)
- 4 medium free range eggs, at room temperature
- 4 tsp vanilla extract
- 1 1/2 cups minus1 1/2 TBS (200g) self rising flour (see recipe note)
- 4 tsp warm water
For the buttercream filling:
- 3 1/2 TBS butter, room temperature
- 1 cup (130g) icing sugar, sifted
- 1/2 TBS whole milk
- 1/2 tsp vanilla extract
You will also need:
- 1 jar of seedless strawberry or raspberry jam
.JPG "\"Jam Sandwiches\" Cake")
I have given instructions on how to make your own self-rising flour in the notes of the recipe. It is a very simple thing to make. I know that it is not readily available everywhere.
I use free range eggs, salted butter, pure vanilla and whole milk. The granulated sugar here in Canada is very fine, but if your sugar is a bit coarser, simply whiz it for a few seconds in a food processor to make it finer.
The finer the sugar the more it will melt into the bake. Have you ever noticed a cake dotted with darker "freckles" on the surface? This happens when your sugar doesn't completely dissolve into the batter, and this is usually due to the sugar being coarser.
.JPG "\"Jam Sandwiches\" Cake")
HOW TO MAKE "JAM SANDWICHES" CAKE
Nothing really could be easier. Begin by preheating your oven to 350*F/180*C/ gas mark 4 and buttering and lining your loaf tin with baking paper.
Measure your flour out into a bowl. In a larger bowl beat the butter and sugar together with an electric whisk for 5 to 10 minutes until light, pale in color and creamy.
.JPG "\"Jam Sandwiches\" Cake")
Fold in the flour just until combined, and then fold in the warm water.
Scrape the cake batter into the prepared loaf tin, leveling off the top with a spatula. Bake for 45 to 50 minutes until the cake has risen and is golden brown. A toothpick inserted in the centre should come out clean.
Leave to cool in the tin for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
.JPG "\"Jam Sandwiches\" Cake")
Measure the butter, icing sugar, milk and vanilla into the bowl of a stand mixer. Beat slowly, increasing the speed as you go, until the mixture is light and fluffy.
Trim the darker ends off of the loaf cake, using a serrated knife. Cut the cake into 1/2 inch thick slices. (you should get 16)Sandwich the slices together in pairs with the butter cream and a quantity of jam. Cut diagonally into large triangles to look like jam sandwiches.
You can cut the larger triangles into smaller triangles for serving.
.JPG "\"Jam Sandwiches\" Cake")
Such an easy cake to make and so impressive in it's simplicity. You could dust them with icing sugar, but really they are quite sweet enough as it is!
And it is fun, fun, FUN!!
.JPG "Grammy Woodworth's Wedding Plate")
It was a wedding gift to her and my Grandfather on the occasion of their wedding in 1928, given to them from my great Uncle Ralph Connell, who was married to my great Aunt Addie, my grandmother's sister.
It has a well used opalescent surface and gold edged handles. Quite often in those days people would not purchase a wedding gift on purpose for the couple but make a gift of something special that they already had in their home.
This was a plate that was not only special to my Grandmother and her sister, but also to my mother and now myself. What better plate to serve a celebratory bake on!
.JPG "\"Jam Sandwiches\" Cake")
Some other celebration bakes of mine that you might enjoy are:
PATRIOTIC BUTTERFLY CAKES - tender little cupcakes, cut to look like butterflies, garnished with fresh berries and butter cream. A bit of the red, white and blue!
RASPBERRY CELEBRATION CAKE - This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.
LEMON & ELDERFLOWER CAKE - A beautiful cake with a lovely moist crumb and wonderful flavours. Filled with a lush lemon curd, and soaked in a sweet elderflower syrup, this is the cake I baked to celebrate the wedding of Harry and Meghan.
"Jam Sandwiches" Cake
Yield: 8
Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M
What a simple fun way to celebrate. Cake is baked in a loaf tin, sliced and then sandwiched together with a delicious buttercream and some strawberry jam!
Ingredients
For the cake:
- 3/4 cup plus 2 TBS (200g) butter, at room temperature
- 1 cup (200g) caster sugar (fine granulated sugar)
- 4 medium free range eggs, at room temperature
- 4 tsp vanilla extract
- 1 1/2 cups minus1 1/2 TBS (200g) self rising flour (see recipe note)
- 4 tsp warm water
For the buttercream filling:
- 3 1/2 TBS butter, room temperature
- 1 cup (130g) icing sugar, sifted
- 1/2 TBS whole milk
- 1/2 tsp vanilla extract
You will also need:
- 1 jar of seedless strawberry or raspberry jam
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter and line an 8 X 4 X 3 inch loaf tin with baking paper.
- Measure your flour out into a bowl.
- In a larger bowl beat the butter and sugar together with an electric whisk for 5 to 10 minutes until light, pale in color and creamy.
- Using a fork, beat the eggs together with the vanilla in a jug. Gradually beat this mixture into the butter and sugar mixture, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour.
- Fold in the flour just until combined, and then fold in the warm water.
- Scrape the cake batter into the prepared loaf tin, leveling off the top with a spatula. Bake for 45 to 50 minutes until the cake has risen and is golden brown. A toothpick inserted in the centre should come out clean.
- Leave to cool in the tin for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
- Measure the butter, icing sugar, milk and vanilla into the bowl of a stand mixer. Beat slowly, increasing the speed as you go, until the mixture is light and fluffy.
- Trim the darker ends off of the loaf cake, using a serrated knife. Cut the cake into 1/2 inch thick slices. (you should get 16)
- Sandwich the slices together in pairs with the butter cream and a quantity of jam. Cut diagonally into large triangles to look like jam sandwiches.
- You can cut the larger triangles into smaller triangles for serving.
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Are you looking for a quick and easy dessert that is delicious and yet won't take up a lot of time? Look no further! I bet you didn't know you could cook bread pudding in the air fryer.
Well you can, beautifully. This air fryer bread pudding has a golden crisp top and yes is beautifully soft and indulgent inside. It's perfectly sweet and goes together lickety split.
.JPG "Air Fryer Bread Pudding")
In fact you can be enjoying this delicious dessert in pretty much less than half an hour from when you put it together. (Excluding the time it takes to preheat the fryer.)
Not only that, but it uses relatively few simple ingredients to make it. Its also a great way to use up stale bread.
.JPG "Air Fryer Bread Pudding")
This is also the perfect summer dessert for when you want something a little bit heartier as there is no need to heat up the kitchen by having your oven on!
Quick and easy to make? Simple ingredients? Keeping the kitchen cool? Delicious as well? Count me in!!
.JPG "Air Fryer Bread Pudding")
WHAT YOU NEED TO MAKE AIR FRYER BREAD PUDDING
A few simple every day kitchen ingredients, a six inch cake tin or casserole dish and an air fryer.
You will need:
- 4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
- 4 TBS sultana raisins (golden)
For the custard:
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 5 TBS sugar
- 2 TBS melted butter (hot)
- 1 tsp vanilla
- pinch salt
To serve:
- icing sugar (confectioners) to dust
- vanilla ice cream
.JPG "Air Fryer Bread Pudding")
The best breads to use are Brioche, French or Italian Bread or Challah. They give the nicest softest bread custard, but you can also use other kinds if you wish of that's all you have.
You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.
You may also use a stale French baguette. In this case, assemble and allow the pudding to rest overnight in the refrigerator, covered.
.JPG "Air Fryer Bread Pudding")
Don't like raisins??? NO problem! Just use some fresh or frozen berries. If using frozen, thaw and drain first.
You can even use chopped dried apricots or date. Chocolate chips are also very nice. Just saying. 😉
.JPG "Air Fryer Bread Pudding")
HOW TO MAKE AIR FRYER BREAD PUDDING
You won't believe how simple this really is to make!! As I said you will need a six inch deep cake tin or casserole dish.
To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter. (If the butter is hot it blends in better instead of coagulating.)
.JPG "Air Fryer Bread Pudding")
Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon.
Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
.JPG "Air Fryer Bread Pudding")
Preheat the air fryer to 350*F/180*C for 15 minutes.
Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.
.JPG "Air Fryer Bread Pudding")
I personally love this served warm with ice cream on top. I use my cookie scoop to scoop out several small balls of ice cream for each serving. I think it looks very pretty that way.
In the UK they would probably serve this with warm custard or cold pouring cream. Either way would be delicious also!
.JPG "Air Fryer Bread Pudding")
Wanting bread pudding, but don't have an air fryer? No problem, you can cook this in the oven if you wish. Preheat the oven to 350*F/180*C/ gas mark 4.
Place the pudding dish into a Bain Marie holding hot water to come halfway up the sides of your baking dish. Bale for 30 to 35 minutes until the top is golden brown and a knife inserted near the center comes out clean.
.JPG "Air Fryer Bread Pudding")
VANILLA SAUCED BREAD PUDDING - For those who enjoy a rich sauce with their bread puddings. Deliciously indulgent.
CHOCOLATE BOX BREAD PUDDING FOR TWO - A smaller sized bread pudding perfectly sized for two people in which you can use chopped up chocolate bars or leftovers from a box of chocolates. (What are those?)
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - These little baby bread puddings have beautiful flavor and the sauce goes just perfect with them. They are great for entertaining.
Air Fryer Bread Pudding
Yield: 4
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
You won't believe how quick and easy this dessert is to make. And all in the air fryer. No fuss, no muss and delicious! You will need a six-inch casserole or cake dish.
Ingredients
You will need:
- 4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
- 4 TBS sultana raisins (golden)
For the custard:
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 5 TBS sugar
- 2 TBS melted butter (hot)
- 1 tsp vanilla
- pinch salt
To serve:
- icing sugar (confectioners) to dust
- vanilla ice cream
Instructions
- To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter.
- Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon. Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
- Preheat the air fryer to 350*F/180*C for 15 minutes.
- Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
- Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.
Notes
You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.
You may also use a French baguette. In this case assemble and allow the pudding to rest overnight in the refrigerator, covered.
You can leave out the sultana raisins and use fresh or frozen berries (thaw and drain.)
Thanks so much for visiting! Do come again!
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